Soft & Delicous Cream Daifuku

Divide the anko into 4 portions (20 g x 4) and shape into balls.
Combine the shiratamako and sugar in a heatproof dish and add water little by little, stirring constantly so as not to leave lumps.
Lightly cover with cling film and microwave at 600 W for 1 minute.
When you find the dough partly expanded and quite translucent, stir well with a moistened plastic spatula.
Lightly cover with cling film again and heat in a 600 W microwave for another minute or more.
When you find the dough translucent and thick, evenly stir well.
Sprinkle with 1 tablespoon of katakuriko to a large container and transfer the dough.
Sprinkle another tablespoon of katakuriko.
Stretch the dough to an even thickness (about 20 cm x 20 cm square).
Divide the dough into 4 portions (if you use bench scraper, it will be easier to work with).
While cooling the dough, combine the cream and sugar in a bowl.
Whisk until almost stiff peak (stiff enough to wrap in the dough).
Put the whisked cream in the centre of the portioned dough and top with the bean paste.
Lift up the four corners over the the bean paste and seal well.
Pat katakuriko in the crease.
Put the daifuku in plastic containers to give them away as gifts.
All your friends will be impressed.
My mum loved them!
With sakura-an.
Mmmm...delicious
With edamame paste inside.
I feel as if I were in Sendai... tasty!
Kintoki bean paste.